Nectarine & Almond Muffins

Ingredients

1 1/4 cups self raising flour
1/2 cup wholemeal self raising flour
2/3 cup caster sugar
1 tsp ground cinnamon
1/4 cup almond meal
2 yellow nectarines, chopped
1 tsp vanilla bean paste
2 eggs, room temperature
1/2 cup vegetable oil
3/4 cup almond milk (or your preferred milk)
2 tsp lemon juice

1 yellow nectarine, thinly sliced
20g butter, cold
1tbsp brown sugar
1 tbsp almond meal
1/4 cup slivered or flaked almonds

Method

Preheat oven to 180 degrees celsius and line a 12 hole muffin tin with muffin cases.
Sift flours into a large bowl, and mix in sugar, cinnamon and almond meal.
Stir through the chopped nectarine - this will coat the fruit with dry ingredients to ensure it does not sink during baking.
Whisk eggs, oil, milk, lemon juice and vanilla bean paste in a jug.
In a small bowl, place cold butter, brown sugar, almond meal and almonds, and rub between your fingers to create a rough crumble.
Add jug mixture to bowl and mix with a fork until just combined.
Divide mixture evenly among muffin cases to approximately 2/3 full.
Sprinkle crumble mixture evenly over muffins, and top with thinly sliced pieces of nectarine.
Bake for 20-25 minutes or until a skewer instead into the centre comes out clean.
Transfer to rack to cool slightly before serving warm.

Store in an airtight container for 3 days or freeze for up to 2 months.